Here’s a special little gluten-free and vegan treat we shared with a wonderful group of women.

🙂

What you’ll need…

3c of all purpose GF flour (we use Bob’s Redmill)

1c of coconut sugar (lower glycemic index)

1tsp of baking soda

2tsp of baking powder

1tsp of sea salt

3tbsp of apple cider vinegar

1/2c of grapeseed oil

1c of champagne, or something similar

3/4c of water

Mix all of the above ingredients together.

Pour one tablespoon of batter into mini cupcake cups and bake for approximately ten minutes in a moderate (350 degree) oven.

This recipe made 72 mini cupcakes!

Cool completely before icing.

For our vegan icing…

2tbsp of earth balance

2c of organic icing sugar

2tbsp of ‘So Delicious’ coconut milk

a drizzle of vanilla bean paste

With a mixer (or your kitchenaid), cream the earth balance and slowly add in your icing sugar … the milk is used mostly to thin it out so adjust as needed … it’s always an easy fix! If it’s too runny, add in more icing sugar – if it’s too thick, add a bit more coconut milk!

I would take a guess that spelt flour or another grainy flour would work, but we haven’t tried it yet.

With a whisk, mix the ground up chick peas with the rest of the ingredients.

Slice the onion of your choice, red, white or yellow, into thick slices and ‘coat’ each ring with your chickpea mixture. We found this worked best with a fork and you almost need to ‘scoop’ it onto the onion. It’s easy, don’t worry. 🙂

Place them onto a parchment lined cookie sheet and bake in a 400 degree oven… fifiteen minutes softens the onion, a few minutes longer crisps up the crust.

These are not really comparable to greasy, deep fried onion rings…………. but they are really good and a whole lot better for you!

Once they come out of the oven, sprinkle a little sea salt over the top and serve with a little homemade ketchup.